SousVide for the Home Cook - Cookbook

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Over 200 recipes to make everyday meals gourmet... This book, and a temperature controlled water bath, will forever change the way you cook, eat and entertain. Sous vide—the slow cooking method that set the standard among gourmet chefs—is simplified for the home cook in over 200 easy and delicious recipes; extensively researched time and temperature tables; how-to basics; and learn-by-doing cooking instructions. Recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, vegetables, fruits, sauces...and even yogurt and ice cream bases...make this a welcome addition to the home cook’s library. Everyone from the accomplished cook to the rank novice can reliably turn out gourmet meals quickly and easily with this blue print for simple sous vide cooking—an essential kitchen companion. 2nd Edition.

BENEFITS

Sample recipes:

Pan-seared sirloin steak

Makes 4 Servings

Ingredients:

4 (10 ounce/280 g) tri-tip or top sirloin steaks, boneless

Salt and black pepper to taste

High-smoke-point oil, such as grapeseed, peanut, or vegetable

Instructions:

Preheat the water bath to 130°F (55°C) for a medium-rare steak or 140°F (60°C) for a medium steak.

Vacuum-seal each steak in a separate pouch.

Put the sealed pouches into the water bath and cook tri-tip steaks for 6–8 hours or top sirloin steaks for 1–2 days (24–48 hours).

Freezing:

You can freeze the cooked steaks for up to a year.

Put the sealed pouches into an ice water bath that’s at least half ice for about 30 minutes.

Dry the pouches with a towel and put them into a freezer.

To reheat the steaks, put the frozen pouches into a preheated 130°F (55°C) water bath for about 45 minutes.

Remove the steaks from their pouches. A slightly greenish-brown color is normal and will disappear after searing.

Pat the steaks dry with paper towels and generously season them with salt and pepper.

Pour just enough oil into a heavy skillet to cover the bottom. Heat the oil over high heat, watching carefully, until it just begins to smoke.

Sear each side of the steaks until it’s a deep mahogany brown, about 15–25 seconds per side. Work in batches, if necessary, to avoid overcrowding the skillet.

Remove the steaks from the skillet and blot them with a paper towel to remove excess oil.

Alternative:

The steaks can also be finished on the grill.

Preheat a gas or charcoal grill until it’s very hot.

Lightly oil the steaks and season them with salt and pepper.

Put the steaks on the very hot grill and sear each side until it’s mahogany brown, about one minute per side.

Serve immediately.

Flavored butter (for Pan-Seared Steak)

Makes 4 Servings

Ingredients:

This compound butter has many ingredients, but is well worth the effort.

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The World's Leading Brand of Sous Vide for Home Cooks

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